Contributed by (Recipe adapted from “Recipezaar” at www.recipezaar.com)

Ingredients

3 C Vegetable Broth, divided

1 ½ C Onion, chopped

½ tsp Red pepper flakes, crushed

2 Gem squash, cubed, peeled

½ tsp Salt

3 C Water

½ C Long-grain rice, uncooked

¼ C chunky Peanut butter

fresh Parsley, chopped (optional)

Instructions

Place 1/4 cup of broth in a large saucepan; bring to a boil. Add onion and crushed red pepper; cook 5 minutes or until tender. Add remaining 2-3/4 cups broth, squash, salt, and water; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Add rice; cover and simmer 20 minutes or until squash and rice are tender. Place peanut butter and half of soup in a blender; cover and process until smooth. Pour puree into a bowl. Repeat with remaining soup, and add to bowl, stirring well.

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